Cooking School

COOKING SCHOOL

 

C’est Bon Cooking’s cooking classes have dual objectives: to help you master essential cooking principles and techniques, and to ensure you have fun doing it. Get hands-on experience preparing popular French-inspired dishes. The atmosphere is relaxed, the groups intimate, the teaching top-notch, the facilities state of the art. The ultimate reward is the opportunity to enjoy the delicious meal you help prepare. Take home newfound culinary skills and confidence—along with recipes, grocery lists and wine suggestions for each dish. Minimum of five people required for each class.

 
Interested in private classes? Contact us.
 
 
 
 
 
 
C'est Bon Cooking lessons - knife skills
C'est Bon Cooking lessons - knife skills
C'est Bon Cooking lessons - Clafoutis
C'est Bon Cooking lessons - Georges
C'est Bon Cooking lessons - mise en place
C'est Bon Cooking lessons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C'est Bon Cooking lessons - Moules

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

C'est Bon Cooking lessons - Teen Chef

 

C'est Bon Cooking lessons - Teen Chef

COOKING CLASSES

 

Classes are conducted daily from 5:30pm to 8:30pm

 

Minimum of five people required for each class.

 

 

 

MONDAY COOKING CLASSES - BASES, CUTS AND TRICKS OF THE TRADE

 

  • Stocks
    Learn how to do chicken, fish and beef stocks in order to make soups and consommés
    $ 95 per person (taxes extra)

 

  • Poultry – Roast/Braise/Stuffings
    Learn to roast, braise and stuff chicken
    $ 95 per person (taxes extra)

 

  • Meats – Marinades/Braise/Sauté
    Learn chef-favourite marinades, to sauté and cook meats to perfection
    $ 95 per person (taxes extra)

 

  • Cooking with an International Flair
    A different theme each time; may feature a guest Chef
    $ 115 per person (taxes extra)

 

Consult the CALENDAR for more information and to register for the next sessions.

 


 

TUESDAY COOKING CLASSES - PROTEINS

 

  • Legumes and Rice
    Learn techniques and tricks of the trade on how to make great tasting legume, rice and risotto dishes
    $ 95 per person (taxes extra)

 

  • Tartars and Ceviches – Beef - Salmon - Shrimp
    Learn how to create great tasting tartars and ceviche
    $ 95 per person (taxes extra)

 

  • Game and Wild Meats – Cuisine Boreale
    Learn the marinating and cooking techniques for wild game, as well as using Nordic ingredients such as wild teas and wild fruits
    $ 95 per person (taxes extra)

 

  • Duck - Confit/Roasting/Mousse de foie
    Learn how to make a great duck confit, roast a duck breast and how to make the most flavourful mousseline
    $ 95 per person (taxes extra)

 

 

Consult the CALENDAR for more information and to register for the next sessions.

 

 

WEDNESDAY COOKING CLASSES - DESSERTS

 

  • Pies and Pie Dough
    Learn how to make sweet dough and shortbread dough perfectly for dessert pies such as fine French apple pie and caramel pie
    $ 95 per person (taxes extra)

 

  • Egg-Based Desserts
    Learn how to make a great crème brulée, crème caramel and crème Anglaise
    $ 95 per person (taxes extra)

 

  • Chocolate-Based Desserts
    Learn techniques to create a rich chocolate mousse, a ganache, a chocolate sauce and a Torte Royale
    $ 95 per person (taxes extra)

 

  • Fruit-Based Desserts
    Learn the techniques behind poached pears, mini verrine and other fruit-based desserts
    $ 95 per person (taxes extra)

 

 

Consult the CALENDAR for more information and to register for the next sessions.

 

 

*THURSDAY'S COOKING CLASS SERIES (taught in ENGLISH) - BASIC TECHNIQUES

 

*A series of 3 three-hour classes, for a consecutive three week period

 

SERIES 1

 

  • Week 1: Soups

    Learn chopping techniques and how to make stocks for cream, onion and farmer’s soups from fresh market ingredients

 

  • Week 2: Vegetables
    Learn how to cut, slice and blanche a variety of common and not-so-known vegetables

 

  • Week 3: Fish and Shellfish
    Learn how to select, steam, poach and grill fish and shellfish

 

$ 285 per series (taxes extra)

 

 

Consult the CALENDAR for more information and to register for the next sessions.

 

 

SERIES 2

 

  • Week 1: Soups
    Learn how to make chicken and fish stocks for cream and vichyssoise soups, and perfect a Bourride — a classic Provencal fish stew

 

  • Week 2: Vegetables

    Learn how to gratin, sauté with herbs, and preserve each vegetable’s flavour when making a ratatouille

 

  • Week 3: Poultry
    Learn how to prepare coq au vin, poached chicken with mayonnaise sauce, and chicken vol-au-vent in puff pastry with sauce

 

$ 285 per series (taxes extra)

 

 

Consult the CALENDAR for more information and to register for the next sessions.

 

 

 


 

*FRIDAY'S COOKING CLASS SERIES (taught in FRENCH) - BASIC TECHNIQUES

 

*A series of 3 three-hour classes, for a consecutive three week period

 

SERIES 1

Same as the Thursday Cooking Class Series 1, however this series is taught "en français"

 

  • Week 1: Soups

  • Week 2: Vegetables
  • Week 3: Fish and Shellfish

 

$ 285 per series (taxes extra)

 

 

Consult the CALENDAR for more information and to register for the next sessions.

 

 

 

SERIES 2

Same as the Thursday Cooking Class Series 2, however this series is taught "en français"

 
  • Week 1: Soups
  • Week 2: Vegetables

  • Week 3: Poultry

 

$ 285 per series (taxes extra)

 

 

Consult the CALENDAR for more information and to register for the next sessions.

 
 
 
 
 
 
 
 
 
 
 

 

 

TEEN CHEF CLASSES - FOOD FUNDAMENTALS

 

Good cooks know that one of the best ways to get young people interested in the culinary arts is to include them in kitchen activities. C’est Bon Cooking’s Teen Chef classes go much further by engaging youth aged 12 and older in an intensive, week-long exploration of kitchen fundamentals. Over five fun and food filled days, participants work closely with Chef Georges to learn a variety of essential cooking techniques. Soups, egg dishes, fish & shellfish, poultry & meat, and vegetables will be covered. It’s a great way to make lasting memories, dramatically improve a young person’s competence in the kitchen, and give teenagers the cooking skills and confidence they’ll need for life.

 

Mon - Fri, 10am to 2pm, lunch included

July and August. Dates to be announced

Registration will open in May

 

$ 425 per participant plus tax (minimum 12 years of age).

Includes free apron.

Minimum 5 participants required. Maximum of 8.

 

 

 

Looking for the perfect gift for the foodie in your life?

 

 

C’est Bon gift certificates are available for cooking classes, gourmet food tours, and our teen chef series.

'Thanks so much for the last 6 weeks.  I really enjoyed your classes and the cooking environment.  The recipes but most importantly the techniques you have taught us have really improved my skill level and confidence.  Your classes always energize me to tackle new dishes and cooking challenges.  Needles to say the meals at home are taking on a fresh and improved approach!!'

-Charles

December, 2014

 

'I just wanted to drop you a note to say that I am really appreciating what I learned from you and have been using  the new techniques. I especially use the cutting techniques, the onion soup and the fish style of cooking and lots more butter'

-Lee

November, 2014

 

'Absolutely amzing cooking class! Gave me a renewed condifence in the kitchen and inspired me to cook fresh meals more often. I would recommend C'est Bon Cooking to anyone and everyone.'

- Tatyana

May, 2014

 

'Really enjoyed my time with C'est Bon. It gave me the confidence in the kitchen. I became inspired after every course and couldn't wait to get in the kitchen at home! I really liked the fresh, local quality products used in class.'

-Adriana

May, 2014

 

'The chefs running the class were amazing, very knowledgable and fun to work with. I never knew making delicious soups could be so fun and easy!'

-Kevin

March, 2014

 

'I just wanted to let you know that my friend and I had a fantastic time on our tour!  It was so much better than I imagined.  I loved every stop and it was just the right length!  It was so cool to have a chance to hear from the business owners and our guide was very knowledgeable, friendly, and just a great tour guide.  I am so excited to do another tour in the future and have told all my friends/family via facebook about this awesome adventure!'

- Adriana
November, 2013
 

'Just wanted to follow-up and thank you, to both yourself and your fine staff in their incredibly intriguing, welcoming, and professional food tour this weekend. Your offering far exceeded our expectations.'

-Matthew Prowse, Carleton Almuni Association
October, 2013

 

'We had the most wonderful time! The group is a buzz about the food and the place this morning! Thank you so much. You and your team were awesome!'

 

- Jennifer McKnight, Office Manager, CapCorp, Teambuiliding Event November 2013 

Thanks again to you and chef Andrée for the wonderful experience and meal yesterday.  The four of us had a great time.  Both you and Andrée were great with the kids.  Their experience was pretty much all they talked about up until bedtime. 
Please share our gratitude to chef Andrée as well.
Once again, thanks to both of you for making our experience at C'est bon cooking school a wonderful one.

The Beaudry family

 

"We had a fabulous time!  Everything was exceptionally well organized, instructions were clear and helpful, food was delicious (even if we made some of it!) and it was all a great deal of fun.  We really appreciate all of the effort that all three of you put into our class.
 
Merci beaucoup - I am certain we will recommend this to friends, and you may also see some of us again.
 
Merci!"

- Deborah, November 2012